Are avocados really worth the hype? Here's what a dietitian thinks:
Basically, if you like spreading butter onto toast in the a.m., this vegan version is for you. Fooddeco creator Colette Dike says she came up with the recipe for the creamy avocado butter when developing recipes for her fifth avocado-centric cookbook, out this fall. "I like it more than regular butter," she says. "Avocado has such a creamy texture and since I’m lactose intolerant myself, I thought why not make a butter out of it? It resulted in a super creamy garlic butter. My test-panel [was] super enthusiastic and even thought it was the real butter."
Dike says she loves spreading the avocado butter on warm naan bread, toast, or as part of a healthy snack platter. Here, she shares her personal recipe—a first look before it's included in her cookbook later this year. Before getting started, she offers up one insider cooking tip to keep in mind: "You want it to be ice-cold and rolled up in your fridge to set," she says. Otherwise, the avo-butter won't keep its shape and will fall apart.
Okay, now you're ready to get cooking. Get the avocado butter recipe below.
Avocado garlic butter
1. Cut the avocado in half, peel the skin and remove the pit.
2. Combine all the ingredients in a food processor until super smooth. Scrape down the sides as you go to ensure the mixture is consistent. Season to taste with sea salt.
3. Put a rectangular piece of aluminum foil on a cutting board. Put a piece of plastic wrap of the same size on top. Scoop the mixture onto the plastic wrap and fold the plastic wrap lengthwise, rolling it up a bit. Then, fold the aluminum foil and twist it in the opposite direction until it resembles a firm log.
4. Refrigerate (or freeze for a quicker result) for at least three hours to let the flavors infuse and the mixture to set.
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